Well, if it’s not THE healthiest bread in the world, it’s got to come close!
I’m talking about the sourdough bread I bake every couple weeks. Why do I think it’s the healthiest? Four reasons:
- I make mine with kamut berries.
- I sprout and dehydrate the berries, then grind them myself.
- It contains the nutrition powerhouse known as raw milk kefir (no sourdough starter required!).
- The flour is soaked overnight, which neutralizes the phytates.
Freshly baked sourdough bread waiting to be sliced.
I’ll get into the nutritional importance of those four points next week. For right now, let’s get to the heart of things:
The Recipe.
The original recipe may be the second healthiest bread in the world, as it doesn’t require flour made from sprouted grains. However, that fact–and the fact that it’s made with a bread machine–makes it a bit easier than my modified version. Here it is:
Sourdough Bread The Easy Way (courtesy of Marilyn “Kefirlady” at kefirlady.com)
- 12 ounces of kefir in bread machine
- 3 cups whole wheat flour
- 1/2 tsp. salt
- 1 tsp. maple syrup or honey
Turn your machine to dough-make and make your dough. Don’t let it get too stiff. Let rise for 24 hours. Bake as usual. This bread rises from the natural yeasts in kefir. (Marilyn notes that because the bread is fermented it lasts in the refrigerator for months without getting moldy.) Makes one loaf.
Delicious and nutritious–remember to tune in to the next Tasty Tuesday post. In Part 2, I will talk about the importance of sprouted versus flour bread and the superior nutrition of kamut berries, and the wonders of kefir. I will then reveal how I personally prepare the bread to make it even better–more delicious and nutritious–than the original (and baking instructions for those who lack a bread machine).
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